Eggs are an incredibly versatile food that can be a part of any meal. From omelettes and sunny side up eggs for breakfast to an egg salad sandwich for lunch or a poached egg on a green salad with dinner, eggs need not be limited to one part of the day. One of the easiest preparations is to simply scramble your eggs. Mix the eggs well, perhaps with milk, salt or pepper if you wish, then cook them (either on the stove or in the microwave) and whisk frequently to scramble them. While these eggs are best when eaten fresh, you can refrigerate scrambled eggs and reheat them later.
Place the cold scrambled eggs into your frying pan with a small amount of butter or oil.
Fry the eggs over medium heat, stirring frequently with a wooden spoon. During this process, you will probably notice liquid leaking from the eggs. Pour off this liquid whenever possible.
Remove the eggs from the heat when they are hot. Serve immediately.
Place the cold scrambled eggs into your microwave-safe dish and cover loosely with cling film.
Microwave the scrambled eggs on "High" for 15 to 20 seconds, then remove from the microwave and stir with a fork. Pour off any excess liquid.
Return the eggs to the microwave for another 15 to 20 seconds on "High," then stir and pour off the liquid again. Repeat this process until the eggs are sufficiently hot. Serve immediately.
Season your eggs with extra salt, pepper or other seasonings if possible to distract from their texture, which is invariably at least somewhat worse after reheating.
Do not freeze your scrambled eggs. This will destroy the texture and they will turn out rubbery and unpleasant regardless of the thawing and reheating methods you use.